CASSOEULA
"This is a traditional pork-and-cabbage stew from Lombardy."
Serves 6
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 2-3 hours
olive oil 3 T
free-range lamb rack 1 (or 6 chops)
shallots 4, halved
baby red onions 6, peeled
garlic 4 cloves, crushed
celery 2 sticks, cut into chunks
sage 6 leaves
star anise 2
juniper berries 4
lemon zest 1 t
salami 10 slices, roughly chopped
Italian parsley a handful, chopped
white wine ½ cup
beef stock 2 cups
water 2 cups
sea salt and freshly ground black pepper, to taste
cabbage ½ head, roughly chopped
Woolworths pork bangers 500 g
For the gremolata, mix:
Woolworths pitted green olives with
a hint of chilli 1 x 70 g pack, chopped
anchovies 2, chopped
garlic 1 clove, finely chopped
Italian parsley 3 T finely chopped
lemon zest 1 t
lemon juice 1T
extra virgin olive oil 1 T
1 Heat the olive oil in a large pan and fry the lamb over a medium heat until golden brown. Remove and set aside.
2 In the same pan, fry the shallots, onions, garlic and celery until browned. Add the sage, star anise, juniper berries, lemon zest, salami and parsley and fry for a further 5 minutes.
3 Deglaze the pan with the wine, then cook for 5 minutes. Add the stock and water, season, then place in an ovenproof baking dish and cover with foil. Bake for 1½ hours.
4 Remove the foil and add the cabbage and pork bangers, then bake uncovered for a further 45 minutes-1 hour, or until the lamb is soft and the bangers fully cooked. Season and serve with the gremolata.
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